ingredients

• 8 ounces dried apples or dried peaches
• 1 cup of water
• 1/3 cup sugar
• 1 tablespoon butter
• 1 Teaspoon. apple pie spice or cinnamon
• 1 can of refrigerated jumbo crumbly biscuits
• 1. In a saucepan, combine the apples and water, then bring to the boil. Be sure to cover, reduce heat, and simmer until tender, about 30 minutes. Once ready, remove from the heat and leave to cool, crushing slightly if the pieces are large. Then you can add sugar and butter; set the mixture aside.
• 2. For the filling: If using fresh apples, add 2 tablespoons butter to a large skillet and melt. Immediately add 4 peeled, cored and chopped apples, sugar, cinnamon and 1 teaspoon lemon juice and cook over medium heat for 15 minutes or until apples are soft. Then, remove from heat, mash slightly and cool.
• 3. Now roll each cookie into a 5-inch circle on a lightly floured surface, then place about 1 tablespoon of apple mixture on half of each cookie circle. Be sure to dip your fingers in water and moisten the edges of the circles to seal the cakes. Remember to fold in half, making sure the edges are even, then press the edges together firmly with a fork dipped in flour to seal. 
• 4. When finished, pour oil to a depth of 1/2 inch into a heavy skillet or use a deep fryer. Then immediately fry the cakes in hot oil (370°) over medium-high heat until golden brown, turning once. Make sure you don’t rush because you want the cookie to be completely cooked.
• 5. Finally, drain them well on absorbent paper. This should make 10 cakes.
• RECIPE NOTES:
• All you need is to get a good seal on the edge and not make holes while moving them. Be careful not to fry them too quickly otherwise the inside will not cook. Enjoy the most delicious FRIED APPLE PIE you have ever tasted.
• vegetable oil, for frying